Tacodeli

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When Austin-based chain Tacodeli announced that its first location outside of the capital city would be in Dallas, co-owners Roberto Espinosa and Eric Wilkerson and executive chef Joel Fried knew that, as strong as their following is, they would have to strive to be local. Dallas’ Tacodeli uses thin, Sonoran-style flour tortillas from Oak Cliff’s La Norteña Tortilleria. It’s why our Tacodeli is the best Tacodeli. And why The Otto, with its wedge of cool avocado and a solitary strip of bacon on a bed of smooth refried black beans, is the best breakfast taco in Dallas.